Servings: 6 to 10 Servings
5-Ingredient Crock Pot Mexican Shredded Chicken
Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.
Ingredients
- 3 lbs boneless skinless chicken thighs or breasts*
- 1 7-oz can diced green chilis
- ½ large yellow onion diced
- 1 14-oz. can enchilada sauce
- 1 cup red salsa**
- Sea salt
Instructions
- Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.
- Stir everything well until the chicken is coated in the ingredients.
- Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.
- Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
- Transfer the shredded chicken back to the crock pot to soak up the juices until you're ready to serve.
- Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!
Notes
*Use boneless thighs, breasts, chicken tenders, or a combination of thighs and breasts. I do a combination of chicken thighs and chicken tenders.
**Any store-bought or homemade green or red salsa will work!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 8), Calories: 315kcal, Carbohydrates: 4g, Protein: 37g, Fat: 16g, Fiber: 1g, Sugar: 3g